Description
Tangy pineapple and smooth vanilla pudding fold into airy whipped topping, all layered on a buttery graham cracker crust. A sprinkle of pecans adds crunch to each chilled, melt-in-your-mouth bite.
Ingredients
- 2 cups crushed pineapple
- 1 packet vanilla instant pudding mix
- 2 cups whipped topping
- 1 sleeve graham crackers
- 1/2 cup unsalted butter melted
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup chopped pecans
Instructions
- Crush graham crackers into fine crumbs and mix with melted butter and brown sugar until combined.
- Press the crumb mixture firmly into the bottom of a 9×9 inch dish to form the crust.
- In a bowl, whisk together crushed pineapple with its juice, pudding mix, and vanilla extract until smooth.
- Fold whipped topping into the pineapple-pudding mixture until evenly combined.
- Spread the pineapple dream filling over the prepared crust in an even layer.
- Refrigerate for at least 4 hours or until set.
- Sprinkle chopped pecans on top before serving.
Notes
- For a lighter version, use fresh whipped cream instead of store-bought topping.
- Allow the dessert to chill overnight for best flavor and texture.
- Swap pecans for chopped maraschino cherries for a fruity twist.
- Store covered in the refrigerator for up to 3 days.